peach ice cream

Not your grandma’s peach ice cream! Rich bourbon, juicy peach, and candied bacon

Tips

don’t over complicate it!

This recipe is all about the trio of flavors. Don’t want to make the ice cream? Caramelize your peaches and serve with your favorite vanilla ice cream, and some candied bacon!

Prepare your ice cream machine!

Follow the instructions on your ice cream maker carefully. Sometimes that involves freezing for 24 hours before use. Be sure your machine is properly cooled before making ice cream

tips for creamy ice cream

Making ice cream is super simple! Regardless if this is your first of 50th time making homemade ice cream, follow these tips to get some deliciously creamy ice cream!
Chill thoroughly: Chill the ice cream base before churning for optimal results.  DO NOT put in freezer, cover and place in fridge
Overrun: Aim for an overrun of around 70-100% for a light and fluffy texture.
Proper storage: Store ice cream in an airtight container and avoid temperature fluctuations.  

Peach bourbon ice cream

Preparation Time: 10 minutes | Cook Time: 45 minutes | Serving size: 4-6 people

Gather

peach bourbon ice cream (1 quart)

• Water and ice
• 3-5 peaches (1½ to 2 cups of puree)
• Canola oil, for grill
• 2 tablespoons butter
• 2 cups heavy cream
• 1 cup milk
• ½ cup sugar
• ½ teaspoon salt
• 5 egg yolks
• ½ tablespoon vanilla extract 
• 4 tablespoons bourbon

candied bacon (1 cup)

• 1 pound bacon, cut into 1-inch pieces
• 4 shallots, finely chopped
• ½ cup brown sugar
• ¼ cup maple syrup
• ¼ cup apple cider vinegar 
• 2 teaspoons dried thyme

Follow

peach bourbon ice cream

Note: If you’d rather not make your own ice cream, you can grill (or caramelize) peaches as instructed below and then serve with a scoop of your favorite ice cream and garnish with candied bacon.

1. Prepare your ice cream machine as instructed. (Be aware this can take up to 24 hours.) 
2. Peel the peaches: In a large bowl, place water and ice and set in the freezer until ready to boil peaches. Bring a large pot of water to a boil. Cut the peaches with a small X (be sure to break the skin, but do not cut too deep). Place peaches in boiling water for 30 seconds. Remove and immediately place in ice bath; let sit for a few minutes. Peel peaches. (They won’t be pretty, but they’ll be delicious.)
3. Heat your grill on high and wipe with canola oil to prevent sticking. Grill the peaches on both sides until they have some nice color, about 3 to 5 minutes.
4. If you don’t have a grill: Heat a large skillet over medium-high heat. Add 2 tablespoons of butter. Place grilled peaches in skillet, stirring occasionally to promote browning, until peaches are almost falling apart, about 8 to 10 minutes. Cook in batches if necessary.
5. Blend peaches until smooth in a blender or food processor. Set puree aside.
6. In a large pot, heat the cream, milk, sugar and salt over medium heat while whisking to completely dissolve the sugar, about 4 to 5 minutes. Do not let boil. 
7. In a separate bowl, whisk the egg yolks. While whisking, gradually pour about 1 cup of the hot sugar milk into the egg yolk bowl to temper the eggs. Add the tempered egg yolk mixture back to the pot while whisking until it simmers and begins to thicken. Depending on the size of your pot, this can take 10 to 15 minutes. Be sure to watch your heat and stir consistently.
8. Stir in bourbon and vanilla and then remove pot from the heat. Add the peach puree, combine and place in fridge for at least 4 hours. The mixture should be completely chilled (not room temp or warm) before going into your ice cream maker. Spin the ice cream mixture according to the manufacturer’s instructions, then freeze for at least 5 hours, or overnight.

candied bacon

1. In a cold pan, add bacon. Turn to low-medium, and let bacon cook until it begins to sweat, 10 minutes. Turn up to medium heat and cook bacon, flipping occasionally, until it becomes crispy, 15 to 20 minutes. Remove bacon from skillet and place on paper towel. 
2. Reduce heat to medium-low. Remove bacon grease from pan. (You don’t need to clean it.) Add shallots to the pan and cook, stirring often, until fragrant and caramelized, about 15 minutes.
3. Stir in brown sugar, maple syrup, apple cider vinegar, thyme and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the shallots are jammy, 7 to 10 minutes.
4. Scoop ice cream into bowl, add additional grilled peaches if you desire and top ice cream with a few spoons of the candied bacon.